Crockpot Potato Broccoli Cheddar Soup
A creamy, cheesy, and cozy soup filled with tender potatoes and bright broccoli in a rich cheddar broth, perfect for weeknight meals.
Ingredients
For the Base
- 6 cups broccoli florets Fresh is best for texture and color. Frozen broccoli can be used—add it in the last 30–60 minutes of cooking to avoid over-softening.
- 1 cup chopped onion Yellow or white onion are fine. For a milder flavor, use sweet onion or sauté briefly.
- 2 cups diced potatoes Russet or Yukon Gold work well. For a lower-carb option, use extra broccoli.
For the Liquid
- 4 cups vegetable broth Use low-sodium to control salt; chicken broth can replace if not keeping vegetarian.
For the Finish
- 2 cups shredded cheddar cheese Sharp cheddar gives more tang; grate your own for smoother melting.
- 1 cup heavy cream For a lighter version, use half-and-half, though the soup will be slightly less rich.
- to taste Salt and pepper Add salt at the end to avoid over-salting while the broth reduces.
Instructions
Preparation
- In a crockpot, combine the broccoli florets, chopped onion, diced potatoes, and vegetable broth. Stir briefly to distribute everything evenly.
Slow-Cooking
- Cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender and the potatoes can be mashed easily.
Blending
- Using an immersion blender, puree the soup to your desired consistency, blending until mostly smooth or leaving small chunks if you prefer texture.
Finishing Touches
- Stir in the shredded cheddar cheese and heavy cream. Mix until the cheese melts fully and the soup is smooth and creamy.
Serving
- Season with salt and pepper to taste. Serve warm and enjoy!
Notes
For safety, allow the soup to cool slightly before using an immersion blender to reduce splatter. If the soup thickens too much after cooling, thin with a splash of warm broth or cream when reheating.